• You will also need: 2 large baking sheets, Pastry brush, Slicer/mandoline
• Peel the malanga, rinse and pat dry.
• Use a mandoline / slicer to make thin slices. Make the slices as thin as possible. We set our slicer at 1/32 inch (which was the thinnest available).
• Set the oven racks to the middle and the bottom third of the oven. Preheat the oven to 325°F
• Prepare the baking sheets: Use a pastry brush to coat the pan with a thin layer of olive oil (about 1 tablespoon of oil per baking sheet). Repeat with the second baking sheet.
• Arrange the sliced malanga chips on the baking sheets without overlapping.
• Brush a thin layer of olive oil over the chips. Repeat with the second pan.

Bake the chips

• Bake for 15 minutes.
• Rotate the pans (top to bottom, bottom to top)
• Bake for another 10-15 minutes or until the malanga chips are lightly golden and crispy. Check them after 7-8 minutes or so. Once they start to dry and crisp they will brown very quickly. Turn the oven light on and keep an eye on them.
• When they turn golden brown remove the pans from the oven. Immediately sprinkle them with a couple of pinches of salt.
• Serve and enjoy! Makes approximately 70-80 chips.